Courgette chips are a real crowd pleaser and paired with salty feta cheese
dipping sauce they make the most delicious summer side dish

Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly.

SERVES

4 as a side

INGREDIENTS

3 small courgettes

150g/5oz plain flour

100ml/3 ½ fl oz sparkling water

1 egg white

Vegetable oil, for frying

Feta sauce

½ garlic clove

Two thyme sprigs, leaves picked

200g/7oz feta

Zest of ½ lemon, juice of 1

4 tbsp extra-virgin olive oil

METHOD

Make the feta sauce first. In a pestle and mortar, crush the garlic and thyme with a pinch of salt, then start crumbling in the feta, bashing it in as you go (you can also use a food processor). Then stir in the lemon zest, juice and olive oil. Add a little pepper and chilli flakes and transfer to a bowl.

To make the fries, cut the ends off the courgettes and neatly slice them into 2cm-wide matchsticks. Place the flour in a large bowl and slowly whisk in the water until you have a batter with the consistency of double cream – add more flour or water until you get it just right. Beat the egg whites until you have stiff peaks, then fold them into the batter, being careful not to overwork it.

In a deep, heavy-bottomed pan, add the vegetable oil to a depth of about 6cm (2½in) and heat it to about 180C/350F – you can test the temperature by dropping in a bit of the batter; if it turns, fizzes and whizzes around then the oil is the right temperature.

Drop the courgette fries into the batter, toss lightly, then very carefully lower a couple of handfuls of them into the oil, trying to keep them as separate as possible – you may need to stir them a little to prevent sticking.

Once golden and crisp, remove with a slotted spoon to drain on kitchen paper and fry the remaining batches. Season generously with salt and serve with the feta dip.